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How to Make Bratwurst - A Step-by-Step Guide

Bratwurst is a traditional German sausage that has become popular worldwide for its delicious flavor and versatility in cooking. This sausage is typically made with a blend of pork and veal, flavored with a variety of herbs and spices, and then stuffed into natural casings. It is often grilled, pan-fried, or boiled, and can be enjoyed on its own or as part of a delicious meal with sides.

Bratwurst has a distinctively savory and slightly sweet flavor, with a hint of spiciness from the ...

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Ingredients

  • 1 ½ pounds pork shoulder
  • 1 pound hanger steak (onglet)
  • 7 ounces pork fat
  • ½ cup beer
  • 1 tablespoon salt
  • 4 cloves garlic, minced
  • 2 teaspoons red pepper flakes (Optional)
  • 2 teaspoons ground white pepper
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 1 hog casing

Information

  • Prep Time: 1 hr 40 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 3 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • Place pork shoulder, hanger steak, and pork fat on a large plate in the freezer for 30 minutes. Place the meat grinder attachment in the freezer to make grinding easier.
  • Cut pork shoulder, hanger steak, and pork fat into cubes. Pass through the cold meat grinder fitted with a medium plate.
  • Combine ground meat mixture with beer, salt, garlic, red pepper flakes, pepper, caraway seeds, marjoram, nutmeg, allspice, and ginger in a large bowl. Mix with your hands until the mixture starts to congeal, 2 to 3 minutes.
  • Cover mixture with plastic wrap and chill for 1 hour, or up to overnight.
  • Soak hog casing in cold water for 30 minutes. Place the wide end of a sausage-stuffing funnel up against the kitchen faucet and run cold water through the inside of the casing.
  • Thread the casing onto the funnel using the medium sausage-stuffing funnel attachment. Pass the pork mixture through the funnel, stopping as it starts to come out the other end. Tie the casing into a knot at the end. Pass remaining meat mixture through the funnel, supporting the sausage with your other hand. Tie the other end of the casing into a knot.
  • Twist the casing at regular intervals to create individual links, alternating between clockwise and counterclockwise twists.
  • Poke 2 or 3 small holes in each sausage with a metal skewer to allow air to escape during cooking.
  • Heat a skillet over medium heat; cook bratwurst, turning occasionally, until cooked all the way through, 10 to 15 minutes.

    • Nutrition

    395 cal.

    • Total Fat: 35g
    • Saturated Fat: 14g
    • Cholesterol: 69mg
    • Sodium: 912mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 16g
    • Vitamin C: 2mg
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 236mg

    Categories

    Pork recipes
    Sausage recipes
    German recipes